DAICHINO RESTAURANT’s New Seasonal Menu “Autumn Flavors Kyoto Travels”
DAICHI Lunch Set - Kyo Sanpo (Kyoto Stroll) -
|Appetizer||Mizuna Potherb Salad with Prosciutto, Japanese Pear, Deep-fried Tofu|
|Boxed Assortment||Fried Nagaimo Yam with Beef and Mushroom Soy Glaze, Seared Returning Bonito|
|Fresh Fig Tempura, Shingen Chicken and Mushroom Gratin flavored with Saikyo Miso|
|Vinegared Persimmon and Vegetables dressed with Seasoned Seaweed|
|Rice||Red Sea Break Stock Over Rice with Sesame and Pickled Vegetables|
|Choice of Dessert||Ice Cream with SORANO HOTEL Original Sake “Tachihi no Sora” Lees Flavor|
|OR Japanese Jelly with Earl Grey Flavor|
|OR Japanese Chestnut and Roasted Green Tea Mont Blanc Pudding|
|OR Japanese Pear Sherbet with Soy Florentin|
Lunch SORA Lunch Set
|Appetizer||From the Vegetable Cellar—Fresh Vegetable Salad with Yuzu Citrus Dressing|
|Soup||Grilled Eggplant Soup|
|*Option: Buttery Autumn Pike Conger Soup (for an additional 1,100 yen)|
|Choice of Main||Chargrilled Shingen Chicken Thigh with Creamy Mushroom Sauce|
|OR Stewed Yawaraton Pork Butt with Grilled Vegetables and Bonito Stock Glaze (pictured)|
|OR Steamed Fish with Light and Savory Scallop and Clam Sauce|
|*Option: Assorted Sashimi|
|Chef's Recommendations – (for an additional 1,100 yen)|
|Goto Beef Steak from Nasu (120g) with Grilled Vegetables (for an additional 2,420 yen)|
|Rice||Steamed SORANO Rice|
Autumn À la Carte Menu
In Japanese cuisine, mackerel is commonly cured with vinegar made with rice or grain, but at DAICHINO RESTAURANT, we use wine vinegar to tone down the sweetness and enhance the crisp flavor. The garnish of muscat grapes and deep-fried tofu is also a refreshing complement to our shime-saba.
Daitokuji natto soybeans are made in front of the gates of Kyoto’s Daitokuji Temple. Though delicious as is with the deep flavor and aroma of fermentation, here the natto is combined with fond de veau for a rich sauce inspired by Western cuisine.
One whole kabocha squash is generously stuffed with autumn splendors—duck, ginkgo, and mushrooms—and comes with a gentle sauce of fig, Daitokuji natto soybeans, and balsamic vinegar. Dijon mustard spread on the inside of the bowl gives the superbly sweet pumpkin a refreshing tang.
Enjoy with Sesame Soy Sauce and Egg Yolk
5,940 yen (tax inclusive)
Eel that is steamed rather than grilled turns out extra plump and moist. Since the fat is also locked in, the refreshing flavors of Kujo green onion and cilantro go very well. Also enjoy the bed of sauteed burdock and marinated persimmon underneath.
2,640 yen (tax inclusive)
Pike conger is famously eaten in the summer but in fact become buttery and delicious in the fall. The fish is cooked to fluffy perfection with ginkgo and autumn root vegetables in celebration of a good harvest. The medley of ingredients looks like fallen leaves blown to the roadside by the autumn breeze.
DAICHINO RESTAURANT Signature Dish Daichino Salad with Deep Autumn Hues
and in our restaurant’s signature Daichino Salad offering pleasure of sight and taste
as the rich flavors of fall are plated for a gratifying dining experience.
(For details about Daichino Salad, please see https://soranohotel.com/en/restaurant/daichi/)